Friday, November 16, 2012

I can admit I had to google "varieties of squash" and the Ambercup looked like what I had sitting on my kitchen counter.

These were actually given to me by the Learning Garden Director at my daughter's school (have I already mentioned how much I love this school?)

Yes, they have a huge garden that is run by a parent volunteer and that has children in it at all times of the day. The kids are learning, planting, harvesting, weeding...whatever needs to be done to ensure their garden grows. And they absolutely love it!

So, when the Garden Director brings me a bag of squash and says "could you come up with something easy the kids can cook after they harvest the rest of the winter squash?"

YES!!! I'm ON IT!

easy.....I don't think it can get much easier than this recipe and still be this delicious.

Brown sugar and butter! easy.....

TO DO:

oven to 375

These were about the size of large grapefruits so this recipe may need to be adjusted based on what is sitting on your kitchen counter.

Also, this recipe is for a gob of children - please doctor it up as you see fit.

I think I am trying it again with homemade croutons and some crispy Pancetta...or maybe over some fresh pasta.....hmmmm.......

Tuesday, November 6, 2012

For the September dinner@Tate's I needed a dessert I could make the day before and a dessert that felt light since it was following a pretty heavy meal. These seemed to fit the bill perfectly plus, cupcakes always seem to be a crowd pleaser - I think partially because it feels like portion control!

(not really, but maybe...just a little bit.....)

Now, as I've stated in past posts, I really do not like making cupcakes, but I had to give these a try since I love lemon anything.

And they were so pretty.

And I could make them a day ahead - except for the frosting part.

So it seemed like a win, win all around.

They were delicious.

Please try this.

recipe VERY loosely adapted from

Food and Wine "Our Best New Classics" book

YOU WILL NEED:

for the CUPCAKES...

1 cup plus 2 tablespoons flour

2 tablespoons cornstarch

1 1/4 teaspoons baking powder

dash of salt

3/4 cup sugar + maybe a dash or so more

2 large eggs - at room temperature

1 1/4 teaspoons pure vanilla extract

4 tablespoons butter - melted

1/4 cup vegetable oil

1/2 cup milk - at room temperature

for the FILLING...

2 tablespoons water

1/2 teaspoon gelatin

1/2 stick of cream cheese - at room temperature

1 cup lemon curd

3 egg whites - at room temperature

1/4 cup sugar

zest from 1 lemon

for the FROSTING...

1 cup sugar

3 tablespoons water

2 large egg whites - at room temperature

pinch of cream of tartar

pinch of salt

1/2 teaspoon lemon zest

1 tablespoon fresh lemon juice

TO DO:

oven to 350

cupcakes:

whisk flour, cornstarch, baking powder and salt.

in different bowl - whisk the sugar with the eggs and vanilla until smooth and slightly thickened.

add the melted butter and oil and mix until completely incorporated.

add all dry ingredients and milk in alternating batches - mixing well between each addition.

fill muffin tins about 2/3 full.

bake at 350 for 15 - 17 minutes.

let cool completely before filling and frosting.

filling:

in a small bowl add 2 tablespoons water - sprinkle the gelatin across the top and let sit 5 minutes.